About the Cheese
Raclette is the must-have cheese for winter, and even for British summer, perfect for melting and sharing.
Traditionally part of the Alpine cheesemakers’ diet to stay warm during harsh winters, Raclette remains beloved today for its exceptional melting qualities.
This cheese, made from cow’s milk and washed with brine, offers a creamy, meaty, and pleasantly pungent flavour and aroma.
Enjoy Raclette melted over hot potatoes, paired with gherkins and rustic bread for a delightful meal. It pairs beautifully with ales, red wines, and especially white wines from the Savoie region.
Cheesemaker: Société Fromagère du Livradois
Nestled in the heart of the Livradois-Forez regional natural park in Auvergne, the Société Fromagère du Livradois is a family-run business now in its third generation.
Established in 1949 by Léon Thuaire, it continues to uphold traditional cheesemaking methods, producing and refining a variety of Auvergne cheeses. Known for its commitment to quality and heritage, the company is one of the top five cheese producers in the Auvergne region.
Reviews
There are no reviews yet.